Creamy Bacon Corn Chowder - Slow Cooker

Donna Geuder


This soup is very rich but my friends and I hate to stop eating it because it is so good. Good dish on a cold, snowy day. Warms you up !!!

★★★★★ 2 votes
6 (Recipe doubles easily)
20 Min
6 Hr
Slow Cooker Crock Pot


2 can(s)
corn, 14-16 oz or 1 small bag frozen corn - 10-12 oz
2 can(s)
cream corn, 14-16 oz
2 can(s)
evaporated milk, 12 oz each
1 lb
bacon, cooked and crumbled
2 large
carrots, chopped
1 large
onion, chopped
6 large
potatoes, chopped
3 Tbsp
butter or margarine
6 c
water or chicken broth
salt and pepper to taste

How to Make Creamy Bacon Corn Chowder - Slow Cooker


  • 1Place everything except for the evaporated milk and butter or margarine into the crockpot
  • 2Add just enough water or chicken stock to cover the ingredients.
  • 3Turn it on high for 6 hours, or on low for 8 hours, depending on your desired time-frame and crockpot settings.
  • 4When ready to serve, gently stir in the evaporated milk and butter, and allow it to heat through.
  • 5If Chowder is too thick for you, add a bit more water or chicken broth.
  • 6Taste and adjust seasoning with salt and pepper to taste. If desired, add a sprinkle of cheddar or parmesan cheese.
  • 7For a larger group, this recipe can be doubled.

Printable Recipe Card

About Creamy Bacon Corn Chowder - Slow Cooker

Course/Dish: Chowders, Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy